Baked Spanish rice from The Fannie Farmer Cookbook: The All-American Cookbook Classic 100th Anniversary (page 316) by Marion Cunningham

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Globegal on April 27, 2016

    Made 4-27-2016. Used brown rice and baked for 50 min rather than 30. Tastes ok. It seems a little oily. It called for 1/4 cup oil. Will try 1/8 cup next time. It's pretty simple to put together. Will try canned tomatoes next time. Froze leftovers. 5-30-16. Now reheating what I froze along with enchiladas. Don't notice it being oily ... only delicious. Like the chewiness of the brown rice.

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